After reading many copper threads over a year, I finally caved and bought a Bourgeat 2.75 quart 9.5 inch flared saute pan (listed as evasee at Broadway Panhandler) recently. Considering the expense, I don't think I can afford more copper cookware. Is this a good size and shape for a first (and likely only) copper cookware? (I have plenty of LC, and AC).
Any advice on use and care would also be helpful.
I cook daily for a family of 3 and we don't need large amounts of leftovers.